Condensed Milk Cornstarch Cookies: No Flour, No Eggs – Lemony Bites That Melt in Your Mouth

These condensed milk cornstarch cookies are a little miracle. You need no flour and no eggs, and they are still incredibly tender. One bite and they melt on your tongue.

Have an open can of sweetened condensed milk in the fridge and no idea what to do with it? This recipe rescues you when guests drop in unexpectedly. It takes only a few minutes to put together, and the lemon flavor tastes like it came from a good bakery. Have you baked them yet?

Quick Overview

• What it is: A traditional South American cookie (Brazilian-style “sequilhos”) made without wheat flour.
• Secret trick: The lemon juice reacts with the condensed milk and thickens the mixture right away, before baking.
• Cost and time: Inexpensive, about 25 minutes from start to finish.

At a Glance

• Prep time: 10 min
• Baking time: 15 min
• Servings: 40 cookies
• Difficulty: Very easy
• Calories: about 60 kcal per cookie
• Trend: Gluten-free (check the cornstarch label)

Ingredients

Instructions

1. Pour the sweetened condensed milk into a large bowl and add the 3 1/2 tablespoons (50 ml) of melted butter. Whisk well until the fat is fully combined with the milk.
2. Pour in the 1/3 cup (80 ml) of fresh lemon juice and mix again. Thanks to the acid, the mixture thickens right away and turns creamy.
3. Gradually add the 2 1/3 cups (300 g) of cornstarch. Stir it in with a spoon or spatula first, then work the dough with your hand.
4. Knead until you have a smooth, non-sticky, pliable dough. If it crumbles, add a drop of milk; if it sticks, add a pinch of cornstarch.
5. Divide the dough into 3 or 4 parts. Roll each into a long rope about 3/4 inch (2 cm) thick on the counter.
6. Run a fork along the whole length of each rope to flatten it gently and create a ridged pattern.
7. Cut each rope with a knife into small diamonds or pillows, about 1 inch (2–3 cm) long.
8. Arrange the pieces on a baking sheet lined with parchment paper. Heat the oven to 340°F (170°C) (conventional setting).
9. Bake for about 15 minutes. Watch them: the cookies must stay pale and must not brown, otherwise they turn hard.
10. Dust with powdered sugar through a sieve while they are still warm or after they have cooled.

Video Recipe

Tips for Perfect Condensed Milk Cornstarch Cookies

• For an even more intense flavor, add the grated zest of an unwaxed lemon to the dough.
• Do not leave the dough sitting out in the open for long, because cornstarch dries quickly. Work briskly.
• Store the cookies in a closed cookie tin. They stay tender for up to two weeks (if you do not eat them sooner).

Variations

• Orange version: Swap the lemon juice for orange juice for a sweeter, milder cookie.
• Half-dipped in chocolate: Dip half of each cooled cookie in melted dark chocolate for an elegant look.

Frequently Asked Questions (FAQ)

These cookies are ideal with coffee or afternoon tea. They are light and lemony, and a fine addition to a Christmas cookie tin.

The recipe is based on a version by Fatto in Casa da Alba, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.